Cantonese Sweet & Sour chicken Fillet with Boiled Rice

Fri, 6 February 2026

INGREDIENTS

300g fillet of chicken, cut into bite size cubes or slices 

• 1 tablespoon Shaoxing wine (optional)
• 2 cloves garlic, finely chopped
• 1 onion diced
• 1 green / Red bell pepper, seeded and cut into squares
• 1 small tomato, cut into wedges, optional
• 1 stalk scallion, cut into 2-inch lengths
• Vegetable oil, for deep frying

BATTER:

• 200g tablespoons potato starch / corn flour
• 2 egg whites beaten in a bowl

SWEET AND SOUR SAUCE:

• 3 tablespoons ketchup
• 100ml fresh orange juice
• 1/2 teaspoon Lea and Perrins Worcestershire sauce
• 1/4 teaspoon Chinese rice vinegar
• 1 tablespoon honey
• 3 tablespoons of chicken stock or water
• 1/2 teaspoon potato starch
• 3 dashes white pepper powder
• Salt to taste or dash of soy sauce

INSTRUCTIONS

1. Cut the chicken fillet into bite-size slices and marinate with 1 tablespoon of wine, seasoning. Egg for 5 minutes. Put potato starch in a bowl and add the chicken cubes into and rub to coat all pieces.
2. Mix all the sweet & sour sauce ingredients in a jug and whisk until combined.
3. Heat up cooking oil in a wok and deep fry the chicken slices . (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
4. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet & sour sauce mix into the wok and bring it to boil. Toss in the crispy chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with boiled rice.